One of the ways our family saves money and time is buying in bulk. Not only organic dried beans, seeds, and grains, but also organic bananas. We buy them by the case and when they are at our desired ripeness (perfectly yellow and no brown spots for me, please), we peel and place them in large zip bags, storing in the freezer RTU (ready-to-use).
Frozen bananas are convenient for adding to our morning protein shakes and indispensable when a hot summer day screams for ice cream! With minimal ingredients and a food processor, luscious, healthy, homemade soft-serve ice cream is just a few minutes away. And with no added sugar, it’s great for kids and anyone else avoiding refined ingredients. Check out my video below to learn how to make your very own vegan soft-serve ice cream!
Vegan Soft-serve Chocolate Ice Cream
By Allison Rivers Samson
4 bananas, peeled and frozen
1/4 cup cocoa powder
2 tablespoons coconut milk (regular canned, not “light”)
1 tablespoon vanilla extract
1. With a sharp knife chop bananas into 1 to 2-inch chunks. Add all ingredients to food processor and blend, stopping occasionally to scrape down the sides of the bowl. Continue blending until smooth.
2. Scoop into bowls or vegan cones and serve!
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Photo credit: Hannah Kaminsky
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